Christmas Ornament Sponge Cake

Name: Christmas Ornament Sponge Cake
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 18 servings
Ingredients: 3 Eggs; 500 ml Heavy cream; 2 Eggs; 80 ml Juice

Festive, bright, delicate, and airy - perfect for the holidays! The Christmas Ornament Sponge Cake features fluffy sponge layers, a creamy filling, and a gentle “Plombir” custard. Its festive decoration will catch the eye of both adults and children. This sweet dessert is enough for a big, cheerful crowd!

4.3

(10)

Updated : 09 September, 2025

Easy

More than 1 hour.

Ingredients

One sponge cake

3

Eggs

110 grams

Sugar

1 teaspoon

Vanilla sugar

3 tablespoon

Water

0.5 teaspoon

Baking powder

135 grams

Wheat flour

Cream

500 milliliters

Heavy cream

50 grams

Powdered sugar

to taste

Vanillin

Plombir cream

2

Eggs

120 grams

Sugar

1 teaspoon

Vanilla sugar

500 milliliters

Milk

200 grams

Butter

80 grams

Cornstarch

Syrup

80 milliliters

Juice

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

Screen ON

Step 1

Measure the necessary ingredients for making the sponge cake. Use large eggs. The quantity is for one sponge cake. You’ll need to make two sponges. If you have two identical baking pans, you can make a double batch at once.

Step 2

Mix the flour with baking powder and sift it to incorporate air. This helps the sponge rise better and become light and fluffy.

Step 3

Wash the eggs. Always wash eggs before using, as even clean-looking shells can carry harmful bacteria. Carefully separate the eggs into whites and yolks. Not a drop of yolk should get into the whites, or they won’t whip properly.

Step 4

Beat the yolks with half the sugar and vanilla sugar until smooth. While still beating, slowly pour in very hot water in a thin stream. Beat until the mixture is pale and fluffy. Stop when the beaters leave visible traces in the mixture.

Step 5

Wash and dry the mixer beaters thoroughly. In a clean, grease-free bowl, whip the egg whites. Start at low speed until soft foam forms. Gradually add the remaining sugar while beating. Increase the mixer speed to maximum. Beat until the whites form a stiff, stable foam. When you turn the bowl upside down, the egg whites should stay in place.

Step 6

Add half of the beaten egg whites to the yolks. Gently fold them in with upward motions using a spatula.

Step 7

Add half of the sifted flour mixture and gently fold in from top to bottom.

Step 8

Add the remaining egg whites and carefully fold them in, keeping the mixture airy.

Step 9

Add the remaining flour and gently mix again.

Step 10

The batter should be smooth and airy.

Step 11

Line the bottom of the baking pan with parchment paper. Do not grease the sides. Transfer the batter into the pan. My pan is 20 cm (about 8 inches) in diameter.

Step 12

Bake the sponge in a preheated oven at 180°C (356°F) for about 30 minutes. Don’t open the oven for the first 15-20 minutes to prevent collapse from a sudden temperature drop. Bake until golden brown. Let the sponge cool slightly, then remove it from the pan. Ideally, let the sponge rest for 10-12 hours so the crumb becomes denser and less crumbly when slicing into layers. Prepare the second sponge in the same way.

Step 13

Make the “Plombir” custard for decorating the cake. Use high-quality butter without vegetable fat substitutes (72.5-82% fat). Let it soften at room temperature. You can replace cornstarch with potato starch.

Step 14

In a small saucepan, combine eggs, sugar, vanilla sugar, and corn starch. Whisk everything well.

Step 15

Pour in a bit of milk and mix until smooth.

Step 16

Add the rest of the milk and mix again.

Step 17

Place the saucepan over medium heat. Stir constantly as you heat the mixture until it thickens. Lower the heat to minimum and stir actively until the mixture thickens. It’s ready when it slowly drips off the spatula.

Step 18

Remove from heat and cover the custard with plastic wrap in direct contact with the surface to prevent a skin from forming. Let it cool to room temperature.

Step 19

Beat the softened butter with vanilla sugar until creamy.

Step 20

Gradually add the cooled custard base to the butter, one to one and a half tablespoons at a time.

Step 21

Whip the cream at low mixer speed until smooth. It’s very important that the butter and custard are at the same temperature, or the cream might separate. Chill the finished cream.

Step 22

Cut the sponge cakes into 3-4 layers.

Step 23

Place one sponge layer upside down and the other sponge layer right side up on top.

Step 24

Slightly trim the top and bottom edges of the cakes around the circumference to shape the cake into a ball. Set the trimmings aside.

Step 25

Prepare the whipped cream. Use cream with at least 33% fat.

Step 26

The cream and mixing bowl should be well chilled. Start whipping the cream with vanilla at low speed, gradually adding powdered sugar. When the cream thickens, increase to maximum speed. The whipped cream should hold its shape without running. Be careful not to overwhip, or it will become buttery.

Step 27

Brush the bottom sponge layer with a bit of juice or syrup.

Step 28

Spread a layer of whipped cream on top.

Step 29

Place the second layer, brush with juice, and spread cream.

Step 30

Assemble the entire cake this way. Spread whipped cream all over the cake. Reserve a bit of cream.

Step 31

Mix the cake trimmings with the reserved whipped cream, shape it into the top of the Christmas ornament, and place it on top of the cake.

Step 32

For decorating, you can color the “Plombir” cream in any colors. I used orange, green, and blue. Use whichever colors you prefer. Use a piping nozzle to decorate the cake with chilled cream as creatively as you like. Place the finished cake in the fridge to soak and for the cream to stabilize.

Step 33

Slice the Christmas Ornament Sponge Cake into portions and serve. Enjoy!